Best romantic restaurants in Bangkok
The ideal romantic dinner usually entails a candlelit ambiance, string quartet classics playing in the background and glasses of Champagne. But one restaurant takes romantic clichés to a whole new level. Hidden on Kampangpetch 7 road, Wanghinghoi offers pitch-dark dining rooms lit up by countless lightning bugs—an ideal spot if you want to impress your date with romance done differently. The Wanghinghoi experience begins right at the entrance. Diners pass through a small garden studded with yellow cat’s claw creepers, and a narrow wooden tunnel with a sloped ceiling before finding themselves in a dreamy, dimly lit space with sleek dining tables surrounded by verdant greenery. Diffusers emit a scent that emulates damp soil and mysterious New Age sounds filter throughout the space. Another enclosed smaller garden houses the fireflies, which provide nightly illumination that can be viewed from one of the restaurant’s two dining chambers. Then there’s the food. Dishes epitomizing modern Thai cuisine take turns enticing your palate. The menu will change every four months and is themed around each of the four astrological elements—earth, air, water and fire—although it’s the food’s flavor and playful presentation that are the real highlights. When we came, the menu was focused on the Earth theme, which meant tom yum kung with perfectly cooked lobster and tender sous-vide satay-style pork spare ribs for starters, and a choice of fall-off-the-bone duck confit with a spicy kaeng phe
When was the last time you stepped inside The Peninsula Plaza, the dated shoppingcomplex located along Ratchadamri Road? If you’re a foodie with an incessant craving for a fancy meal, the long-standing mall may just be your next epicurean destination as it is now home to White Lies, a fine-dining venue that boasts an intriguing “Italian omakase” concept. The man behind White Lies is Italian chef Maurizio Menconi, who achieved stardom inBangkok’s dining scene as head chef of La Scala, The Sukhothai Bangkok’s iconic Italian kitchen. At La Scala, Menconi steered The Art of Dining project, which granted him opportunities to cook side-by-side with some of the world’s most renowned chefs. Now, the star chef is on a new gastronomic journey, overseeing Areeya Property’s culinary outlets including White Lies, the group’s first fine-dining venture. White walls, earth-toned furniture, marble details, and dangling crystal set the tone for aswanky epicurean experience. The compact dining room welcomes with natural light in the early evening, and then turns to more elegance dim lighting as the evening deepens.Chef Menconi’s concept combines influences from the Italian kitchen with an Oriental flair, serving a constantly changing menu based on the availability of ingredients, not to mention his own mood for the evening. The Italian omakase menu (B5,000) comprises around 18 courses, all made of top-quality ingredients presented as art. Our meal started out with a rich, umami-intense cod f
Neo Nordic cuisine is once again enjoying the limelight. Initially developed by food activist Claus Meyer and culinary renegade Rene Redzepi of Noma, this movement applies the Danish concept of hygge, which emphasizes comfort and simplicity, to food. Modernized Nordic culinary techniques are used to bring forth the natural flavors of ingredients, and to create a distinctive type of comfort fare. Neo Nordic cuisine is the specialty of Thai chef Rungthiwa “Fae” Chummongkhon who worked for more than ten years in Michelin-starred kitchens in Scandinavia and Europe. Now Chef Rungthiwa is trying to combine her culinary knowledge with the use of premium seasonal Thai ingredients at Front Room, Waldorf Astoria Bangkok’s signature dining room. The results: a creative and memorable dining experience that will excite even the city’s most seasoned gourmands. The versatile chef utilizes staple Nordic techniques such as pickling, smoking, curing and fermentation to elevate, and not overpower, the existing flavors of Thai ingredients. Her efforts have produced both à la carte offerings and a tasting menu. To get the full-on Nordic-slash-Thai experience, opt for the ten-course degustation menu (B3,200). The set includes starters such as the umami-heavy Asia Pacific, which uses fermented, sugar-cured black garlic to crust seabass; and Baking Beetroot, which presents various parts of this superfood cooked in different ways and served with Beluga caviar and beetroot sauce. Chicken sourced fro
After a long wait, the crown jewel of Thailand’s first Park Hyatt is ready to be experienced. Taking over the top three stories of the hotel tower, Penthouse Bar + Grill is home to six different food and drink outlets: The Grill Room, Chef’s Table, The Cocktail Bar, The Mezzanine, The Whiskey Room and Rooftop Terrace. New York-based AvroKO studio (which also breathed life to the opulent House on Sathorn) created this space to depict an apartment of a fictional, globe-trotting jet setter whose life revolves around collecting unique vintage finds and outstanding art pieces from around the world. The art deco-influenced, marble-and wood-dominated venue is dotted with gentlemen’s toys, such as a vintage Royal Enfield bike, and colorful art pieces. For the complete dining experience, start your journey at the Grill Room on the 34th floor, which trains the spotlight on charcoal-grilled meat and seafood that’s sourced from all around the world. Start with something light like a round of Fine de Claire oysters from France (B560/6 pcs) or the refreshing Red Salad (beetroot, roasted pepper, cabbage, tomato, radish, pomegranate, goji berries, B430) before digging into a thick juicy steak. Options include grass-fed prime tenderloin (B950/180g) from the US or grass-fed Ranger’s Valley ribeye (B1,450/300g) from Australia. But if you’re coming in a group of at least four people, their giant wagyu beef tomahawk (B4,550/1.5kg) from Australia takes communal dining to a different level. Per
Henk Savelberg is no stranger to Michelin. With the first star he won back in 1982, the Dutch culinary genius is now the only head chef from the country to have won a Michelin star. When he decided to migrate to Bangkok and opened an eponymous restaurant at Oriental Residence, Savelberg has been enticing Thai palates with refined French cuisine with a touch of Dutch influence as he is known for — resulting in his recent star at the Bangkok’s debutant of Michelin Guide (2017). The impressive trio of amuse-bouche composing of sangria-infused watermelon, foie gras and banana taco, and crab meat pearl with caramelized apple and yuzu foreshadow Henk’s photogenic and innovative take on French cuisine. The course continues with the salad with sumptuous caviar sitting atop the bed of sour cream and crab meat and the lobster salad that benefits the refreshing sweetness from yuzu served alongside foie gras-filled white chocolate in the appearance of black stone. Oyster delivers the wow-factor with sheer freshness that is uniquely paired with cucumber and a soft tang from passion fruit cream, while the firm-and-tender turbot fish is elevated by the sweetness from apricot and pumpkin. The course ends on a high note with the rhubarb compote with chocolate-covered raspberries offset by mild acidity from yoghurt ice-cream. And it comes with justified price. The course menu starts from B3,000 for four-course, B3,700 for six-course and B5,000 which are justified comparing to other fine-din
Set atop the Avani Bangkok Riverside hotel building, right next to the hotel’s swimming pool and courtyard, is what promises to be Bangkok’s new rooftop hotspot: Attitude Restaurant and Bar. The views are killer. Taking up half of the rooftop space, Attitude offers a panoramic view of the Chao Phraya River, Asiatique and the iconic buildings lining the riverbank. Sunset is an ideal time to come — as the afternoon sunlight fades away, millions of LED lights start to light up the outdoor bar’s floor. You almost think you’re walking on a platform of stars.
Run by the people behind Sukhumvit hotspots like Above Eleven, Charcoal and Havana Social, Cantina seems unassuming from the outside, but a contradictory scenario hits you when you walk in. The candle lit enclave is decked out with medieval details, giving the venue the feel of an underground church in Europe. One wall holds a tall wooden wine rack – it extends up to the darker and more intimate second floor – that stores premium bottles. The menu offers simple, produce-driven Italian favorites that deliver on-point flavor.
You may have come to Char for the amazing vistas of downtown Bangkok, but you’ll definitely stay for the food. Nestled on the top floors of Hotel Indigo Bangkok, Char Bangkok has a view money can’t buy—a sweeping panorama of skyscrapers looming over the lush gardens of the US Ambassador’s residence. But it’s not just the views that pique interest. The fine-dining restaurants, as it turns out, has a knack for churning out glorious plates of perfectly prepared fare.
It’s one of the very few places in Thailand where you can sample Rubia Gallega, fine Spanish beef from Galacia in the stylish indoor dining area and romantic alfreco terrace. Sourced from a trusted supplier, Rubia Gallega at Il Fumo is made from free-range cattle and is aged for thirty days for a chewy texture, especially when grilled using Italian woods.
The name may sound like a fancy French restaurant but the food at Le Du is stylishly inspired by local Thai fare. Armed with an education from The Culinary Institute of America and working experience in the some of the world’s best kitchens—Eleven Madison Park and Jean-Georges, included, Thitid Tassanakajohn or Chef Ton opened Le Du in Bangkok in 2013 with a mission to revolutionize Thai food. Recently, Le Du has opened its second floor offering more spacious seatings in a dimly-lit contemporary dining room designed by Ekkasit Jaeng-anghin.